Whiskey Maple Pork Shoulder
This one-pot whiskey maple pork shoulder is your sign to use that giant bottle of whiskey sitting in your cabinet as a marinade for your meat. The pork shoulder is slow cooked on the stove with a base of whiskey, maple syrup, soy sauce, and balsamic vinegar alongside onion, ginger, and orange peel. I used Maker’s Mark whiskey because it has a lot of nice notes of caramel and smoky sweetness that gets the pork SO tender and flavorful. This pork shoulder is great on its own but it truly shines when it's paired with a carb and a pickle. Thank you to Maker's Mark for sponsoring this recipe!
At a glance
Yield
4 servingsTime
3 1/2 hoursIngredients
Meat
3 pounds pork shoulder
Marinade
3/4 cup Maker's Mark whiskey
4 tablespoons balsamic vinegar
1/2 cup soy sauce
1/2 cup maple syrup
2 orange peels
4 slices of ginger
8 garlic cloves
1 onion halved
1 teaspoon vanilla
Preparation
Prep meat
Cut pork shoulder into quarters and place into a large pot.
Mix in marinade
Add in whiskey, balsamic vinegar, soy sauce, maple syrup, orange peels, ginger, garlic, halved onion, and vanilla to the pot. Give it a good mix so all the ingredients get to mingle and become friends with the meat.
Cook and serve
Place the pork on the stove and bring the pot to a simmer, then turn the heat to low and cook covered for 3 hours until the meat is pull apart tender. (If you have an instant pot, cook on high pressure for 1 hour, let cool for 15 minutes). Eat on a steamed gua bao wrapper, sliced bread, or with rice! Pair with something pickled like pickled onion or pickled cucumber and fresh herbs.
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Meat
3 pounds pork shoulder
Marinade
3/4 cup Maker's Mark whiskey
4 tablespoons balsamic vinegar
1/2 cup soy sauce
1/2 cup maple syrup
2 orange peels
4 slices of ginger
8 garlic cloves
1 onion halved
1 teaspoon vanilla
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